De BuyerMINERAL B Carbon Steel Country Fry Pan - 12.5” Diameter, 8.9” Cooking Surface - Ideal for Sauteing, Simmering, Deep Frying, Stir Frying, One-Pan Meals - PFAS, PFOA, PFOS Free - Made in France

This is what it looks like after seasoning for ard 8-10 times using flaxseed oil and salt + potatoes skin method. I have been using Chinese wok made of cast iron . The disadvantage is that it is heavier and takes a longer time to heat up. But it is great for stewing and more stable. This pan is lighter in weight; higher side wall compared to normal pan and hence oil won't splatter that easily and much easier to heat it up. Hence this pan is great for people that likes to stir fry; just like a Chinese wok. This wok is being used most of the time in the kitchen . Only so call disadvantage is that the handle won't allow the pan to be placed in the oven.

I fry often and was looking for a replacement for my lodge 8qt dutch oven. The Dutch oven cannot handle the 100k btu wok burner that I wanted to use to reduce the temperature drop that resulted from putting the food in. I would always use .75 gallons of oil but the temp dropped 75 to 100 degrees. Making enough tempura for my family would take too long if I did small batches. I found this pan and it is magnificent. The more I fry the blacker it gets. I use it for frying, sautéing large amounts of food or for items that contain a lot of water. This is a pan that I use evry other day and will last a lifetime I love it.Only for serious cooks

I didn't realize how huge this pan was going to be. I need two hands to move it when it's filled. But wow - it holds a lot of whatever you're cooking. I use it to stir fry, boil smaller batches of potatoes, more versatile that I imagined. I was nervous spending so much on a pot, but I was so impressed by the quality I bought 2 more by the same company in different sizes. I am slowly replacing all my nonstick cookware for cast iron, stainless, and these types of pots.

This replaces an aluminum anodized pan of a similar size.Nice craftsmanship. I like the depth; this is now my go-to pan for many meals. Easily seasoned and it is already non-stick after only a few meals. I have no problem with it being heavy; the handle is long and allows for leverage if needed.It doesn't hold heat like a cast iron pan, though close. I've had to adjust cooking temps and times, but that is a trade-off I'll accept for this size of pan.Would certainly buy other sizes based on this purchase. How about a lid?

I barely even seasoned it properly (basically washed w/ dish soap, brought to smoking once with coconut oil, and then started using) and it's still building a nice patina just w/ daily use after about a week. Love the high walls that allow me to pan-fry chicken fingers, tofu cubes, potatoes, Chinese dumplings, sausage, and other stuff my family eats regularly, with very little grease all over the stovetop. Love that we threw out our toxic Teflon pans. To make things easier, it lives permanently on the left side of our stove, and to clean it I simply boil hot water to loosen particles, pour out the water, wipe down with paper towel, dry, and put some coconut oil in and turn on the burner for a bit. You have to do a maintenance demo w/ anyone else in the household who'll be using the pan, but that's fine. The pan would be better with a smaller handle, especially for a 5'3" woman like myself, but once you get used to it, this pan is the best thing ever. It's so enjoyable to use, it makes me want to cook more. My new pan collection = this pan, the blue steel crepe pan, and the 8" skillet that ATC recommended. Woohoo.

packaged pretty badly for an expensive pan. Handle was sticking out the side of the box. And scratched up. Not drivers fault as I watched him carry it to the house and he did not drop it.

An incredible pan. The more you use it the less food is likely to stick. Unlike non stick finishes that tend to flake and must use wood or non-mar utensils, you can use any utensils and still get non-stick performance. The pan retains heat better and can go in the oven if you so desire. The price is more but not when you consider its a pan to last for generations.

I have many of the DeBuyer Mineral pans in various sizes and wouldn't trade them in for anything else. When it comes to searing, frying, sautéing, etc., you can't beat them. Re-seasoning them after each use is a breeze. They are heavy however and it's not advisable to use acidic-based sauces, such as tomatoes, etc. They are great for making restaurant quality steaks which I do quite often and the results rival any great steak house providing, of course, you use quality steaks such as Prime Ribeye, bone-in (my favorite) one and a half inch thick!